Follow Us

Everything changed when we “discovered” panzanella. Suddenly salad could have chunks of bread and the definition of “greens” began to shift to include all manner of decidedly non-leafy fruit and vegetables. A classic tomato-mozz-basil-and-ciabatta became our go-to potluck offering and…

Everyone wants to know how to make dinner work, because when it works it is a great source of pride, connection, and light at the end of a long day. But when it doesn’t work, dinnertime is depleting, depressing, and…

Chickpeas are a super nutrient-dense ingredient that needs a little dressing up sometimes. I mean, listen, I won’t argue eating a big bowlful just as they are, maybe with a little olive oil and salt, but sometimes they’re just… beans. Yeah. Barely four…

I’m going to keep this post short and sweet, because I don’t want to hold up getting this non-recipe into your wholesome little hands pronto. I sure do keep canned chickpeas on hand because dinner is so last minute sometime,…

This Chamomile Lemon Soda recipe is inspired by my favorite sipper at a Cambridge, Massachusetts cafe. I drink it down on the regular and wanted to find a method to make it at home, especially as the weather finally blips above…

Details

Hello dear friend. It’s been a while. I never intended to leave you without food gift pop-ups and holiday markets. I continue to share recipes, market updates, and dispatches from living between the city and the country (Vermont) in my monthly blog newsletter but…

Blueberries hold a strangely large place in my heart. I’m not sure if it began from snacking them at my grandmother’s house in North Kingston, picking wild blueberries on Peaks Island, or reading Blueberries for Sal by Robert McCloskey in first…

I make Pico de Gallo every week. It’s an indulgent, healthy, delicious weekly habit with roots — and not just scallions. The thing is, my Mom made regular batches of Pico de Gallo a thing before there were “things.” Like…

To me, there’s something alluring about black rice. Maybe because it’s moniker is “Forbidden Rice,” said to have once been eaten exclusively by the Emperors of China. Or maybe it’s the deep purple color. Or it could be because of…

The summer months are finally here. After months of rainy anticipation, I am finally bringing all my shorts and dresses out of storage and officially no longer want to be in the kitchen. Whenever possible, all meals are coming off the grill.…